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Pasta con Cavolfiore

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Course Main Course
Cuisine Italian

Equipment

  • Equipment needed: Large pot, large skillet, colander, wooden spoon, and a baking sheet (if you choose to toast the breadcrumbs)

Ingredients
  

  • Ingredients:
  • 400 g 14 oz pasta (I recommend short pasta like orecchiette, penne, or spaghetti)
  • 1 medium cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 2 garlic cloves finely chopped
  • 1 teaspoon chili flakes optional, for a spicy kick
  • 1/4 cup breadcrumbs use gluten-free if necessary
  • 1/4 cup grated Parmesan cheese or vegan cheese for a dairy-free version
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • A squeeze of lemon juice optional for freshness

Instructions
 

  • Method:
  • Prep the Cauliflower:
  • Start by cutting the cauliflower into small florets. You want them to be bite-sized so they mix well with the pasta.
  • Bring a large pot of salted water to a boil. Once it’s boiling, add the cauliflower and cook it for about 5-7 minutes, just until it's tender but still holds its shape. Use a slotted spoon to remove the cauliflower and set it aside. Keep the water on the boil to cook the pasta later.
  • Cook the Pasta:
  • In the same pot of boiling water, cook the pasta according to the package instructions, usually around 8-10 minutes for most short pasta types. Be sure to save about 1 cup of pasta water before draining the pasta (this helps create a creamy sauce later). Drain the pasta and set it aside.
  • Prepare the Sauce:
  • While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped garlic and chili flakes (if using), and sauté for about 1 minute, being careful not to burn the garlic.
  • Add the cauliflower florets to the skillet and toss them around, letting them get a little crispy around the edges, about 4-5 minutes.
  • Make it Creamy:
  • Add the drained pasta to the skillet with the cauliflower. Toss them together, making sure the pasta is well coated.
  • Slowly add some of the pasta water (start with about 1/4 cup) to help create a silky sauce that coats the pasta. Continue to stir and cook for another 2 minutes, allowing the sauce to come together.
  • Add the Finishing Touches:
  • Stir in the breadcrumbs and grated Parmesan (or vegan cheese), ensuring that everything is well mixed. The breadcrumbs will add a nice crunch to the dish, while the cheese brings a salty richness.
  • Season with salt and pepper to taste, and finish off with a squeeze of lemon juice if desired, for a touch of brightness.
  • Serve:
  • Divide the pasta among serving plates, garnish with freshly chopped parsley, and add a little more grated Parmesan on top if you like. Serve hot and enjoy!
  • Variations and Tips:
  • Vegan/Vegetarian Option: To make this dish vegan, simply use plant-based cheese (vegan Parmesan or nutritional yeast) and ensure the breadcrumbs are dairy-free.
  • Gluten-Free: You can easily make this dish gluten-free by using gluten-free pasta and breadcrumbs.
  • Add-ins: Feel free to add other vegetables like roasted tomatoes, olives, or capers for extra flavor. Some people also like to add toasted pine nuts or almonds for an added crunch.
  • Extra Protein: If you'd like to add protein, consider tossing in some grilled chicken or chickpeas.
  • Spice: If you enjoy spice, increase the chili flakes or add a drizzle of hot sauce at the end.